Event

Whole Hog Butchering & Charcuterie Workshop

A limited number of tickets will be available at the door the evening of the show. Cash or check only.

With practice and training Chef Bruce Wieszala has mastered the ability to utilize an entire hog so as not to waste a single scrap. Using Italian and American butchery techniques, he is able to yield the most desired cuts. Additionally, he deftly smokes, cures and otherwise preserves raw pork to create delicious items such as sausage, capicola, guanciale, porchetta di testa, bacon and more.

This workshop will begin with delicious snacks and drinks furnished by Bistro Europa. The butchery demonstration will commence at 6pm, where Chef Wieszala will illustrate the step-by-step breaking down of an entire heritage breed hog from Lockport's T-Meadow Farms, followed by recipe demonstrations for half a dozen preservation methods. Samples will be supplied by Spar's European Sausage. Guests will receive a recipe and resources booklet.

Artisan Kitchens & Baths features a fully-outfitted state-of-the-art kitchen and a dozen overhead flat screen monitors, insuring a good view from every seat in the house.

Similar events have been held in San Fransisco, Chicago and New York for years. Now we have the chance to see a Buffalo chef demonstrate this disappearing art using a local, pasture-raised heritage breed hog. Don't miss this singular opportunity!

Chef Bruce Wieszala is a Buffalo native who returned home a few years ago after spending a decade in Atlanta. There he worked in the kitchens of that city's best dining destinations, including Emeril's, the James Beard award winning JOEL, Woodfire Grill, the 5-star Mobile-rated Seeger's and Restaurant Eugene. During his time in the south he had the opportunity to compete on Iron Chef America as a sous to challenger Chef Linton Hopkins. He also appeared on the Food Network's Good Eats, hosted by Alton Brown.

Since returning to Buffalo he has worked in several area restaurants, most notably as the executive chef at the former Verbena, and now in the kitchen of the promising Bistro Europa.

Regardless of his position, Wieszala's commitment to sourcing food from local farmers has been a trademark of his passionate cooking style. His skill as a chef/butcher has led him to teach several butchery workshops at culinary schools and chef conferences around the region. On his recent trip to Italy he worked beside the world's most famous butcher, Dario Cecchini.

With the increasing popularity of homesteading, eating local and artisinal food and food preparations, this is the perfect time for Chef Wieszala to share his knowledge and insight with us--the homecooks, chefs, culinary students and foodies of WNY.